Tips for making yeast products (bread~ rolls~
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Tips for making yeast products (bread~ rolls~
  Bread    Rolls  
Last updated 6/12/2012 1:26:46 AM. Recipe ID 61337. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Tips for making yeast products (bread~ rolls~
 Categories: Breads, Misc
      Yield: 1 Servings
 
      1    Recipe hint
 
  1. Choose a quick rising dry yeast. This will speed up the dough
  making
    process. 2. Make sure yeast is fresh. Store in a cool dry place. 3.
  Start with all ingredients at room temperature. Cold ingredients will
    make rising time very long. 4. Heat milk or water only to proper
  temperature (110-115 deg f if
    dissolving dry yeast in liquid, or 120-130 deg f if mixing dry
  yeast with
    flour). 5. Follow one of the mixing methods (premix yeast with
  liquid, 1/4 cup
    liquid for each 1/4 oz. pkg yeast) or (mix dry yeast with flour and
  mix
    with liquid). 6. Always check temperature of liquid with
  thermometer, bakers who guess
    often play it safe and use liquid that is too cool. 7. Choose a warm
  place to let yeast products rise. Cover dough and let
    rise in oven. (warm oven first by turning it on to lowest
  temperature for
    one minute. Turn off and place covered dough in warm oven).
  *******************************************************
  ************** *** YEAST BAKING PROBLEMS:: Crust too thick 1. too
  much flour 2. insufficient rising 3. oven temperature too low Baked
  loaf crumbles easily 1. dough not well mixed 2. too much flour added
  3. rising place to warm 4. dough allowed to rise too long 5. oven
  temperature too low Bread has sour taste 1. rising place too warm and
  dough rose too fast 2. dough rose too long before baking Dough does
  not rise 1. too cool liquid for dissolving yeast 2. too stiff a dough
  3. too cool a rising place Bread has dark streaks 1. uneven mixing or
  kneading 2. bowl greased too heavily 3. dough not covered during
  rising Bread has holes in it 1. air not completely pressed out of
  dough during shaping of loaves 2. dough rose too long before baking
  Bread is doughy on bottom 1. bread not removed from pans and allowed
  too cool on racks. Bread has excessive break on sides 1. oven too hot
  2. insufficient rising time 3. improper shaping Tops of bread loaves
  crack 1. bread cooled too rapidly 2. dough too stiff 3. dough not
  mixed well Bread doesn't rise in oven 1. rising place too warm 2.
  dough allowed to rise too long Bread is heavy and compact 1. too much
  flour 2. dough not allowed too rise long enough 3. some flours create
  heavier breads ( whole wheat, rye ) Bread is wet inside and corse
  grained 1. loaf underbaked 2. insufficient rising time Bread doesn't
  brown on sides 1. pans too bright and reflect heat away from sides 2.
  poor pan placement in oven.....overcrowded Bread smells and tastes of
  yeast 1. rising time too long 2. too warm a place for rising Bread is
  dry and has corse grain 1. too much flour 2. dough not kneaded enough
  3. rising time too long 4. oven temperature too low Bread falls in
  oven 1. dough rose too long and got too light
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 61337 (Apr 03, 2005)

[an error occurred while processing this directive]